Post by braided-rug on Oct 20, 2006 20:38:06 GMT 10
Ones of the things I miss about major supermarkets is to be able to buy these frozen. We ate them for our main meal but they are savouries I think.
Maltese Pastizzi
Ingredients:For the pastry
400g. plain flour
½ tablespoon. salt
200 ml. cold water
50g. margarine, or lard, or butter
For the filling
400g. ricotta
salt and pepper to taste
3 eggs beaten (optional)
Method for the pastry:
1. Mix the sieved flour and salt with approximately 200ml. of cold water into a soft pliable but not sticky dough, knead well
leave to rest for about 90 minutes When rested, roll stretch and pull the dough on a floured surface, into long strips, spread
half the fat over the entire length of dough, first with a palette knife then with clean hands, take one end of the dough and
roll it up like a Swiss roll, make it uneven turning it tightly sometimes then more loosely. Rest it in a cool place. repeat the
rolling and sometimes so that the roll is once more a long strip, spread the remaining fat, roll it up again like a swiss roll this
time in a different direction from the first roll, all these rolling enhance the flakiness of the finished pastry, rest it again.
Method for the filling:
1. Mash the ricotta with the salt and pepper, if preferred add the beaten eggs, (The addition of eggs makes the filling drier
when cooked)
2. Cut off pieces of dough the size of a small ball with a sharp knife, pull out each piece with your fingers like a thin disc
3. place a spoonful of ricotta mixture in the center, close the dough around it and seal the edge with your fingers.
4. Place on a lightly oiled baking sheet and bake on 200'c / 400'f /gas 6. for 25 minutes or till golden.
From: home.alphalink.com.au/~charbell/recipes.htm#C
www.pastizzi.com.au/shop/index.php
Maltese Pastizzi
Ingredients:For the pastry
400g. plain flour
½ tablespoon. salt
200 ml. cold water
50g. margarine, or lard, or butter
For the filling
400g. ricotta
salt and pepper to taste
3 eggs beaten (optional)
Method for the pastry:
1. Mix the sieved flour and salt with approximately 200ml. of cold water into a soft pliable but not sticky dough, knead well
leave to rest for about 90 minutes When rested, roll stretch and pull the dough on a floured surface, into long strips, spread
half the fat over the entire length of dough, first with a palette knife then with clean hands, take one end of the dough and
roll it up like a Swiss roll, make it uneven turning it tightly sometimes then more loosely. Rest it in a cool place. repeat the
rolling and sometimes so that the roll is once more a long strip, spread the remaining fat, roll it up again like a swiss roll this
time in a different direction from the first roll, all these rolling enhance the flakiness of the finished pastry, rest it again.
Method for the filling:
1. Mash the ricotta with the salt and pepper, if preferred add the beaten eggs, (The addition of eggs makes the filling drier
when cooked)
2. Cut off pieces of dough the size of a small ball with a sharp knife, pull out each piece with your fingers like a thin disc
3. place a spoonful of ricotta mixture in the center, close the dough around it and seal the edge with your fingers.
4. Place on a lightly oiled baking sheet and bake on 200'c / 400'f /gas 6. for 25 minutes or till golden.
From: home.alphalink.com.au/~charbell/recipes.htm#C
www.pastizzi.com.au/shop/index.php
